aliases.

Why??? Why, are they ashamed of being corn? Or is the fritter part too frivolous? Do they just want to be taken more seriously? Or is it role-playing, cos-play for fritters??

They are also known as….

Corn Oysters

CORN OYSTERS

Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well beaten; season with pepper and salt, and fry in butter like griddlecakes. – Mrs. H. B. S.

-1877. Buckeye Cookery and Practical Housekeeping. p.35.

Eastern Oysters

They do not taste particularly oystery, these fritters of CORN. They taste fried, like the fried part of a fried oyster, but only someone who has never had an oyster, or never been near an oyster or had ever spent any amount of time imagining oysters would be fooled.

Mock Oysters

MOCK OYSTERS OF CORN.

Take a dozen and a half ears of large young corn, and grate all the grains off the cob as fine as possible. Mix with the grated corn three large table-spoonfuls of sifted flour, the yolks of six eggs well beaten. Let all be well incorporated by hard beating.

Have ready in a frying-pan an equal proportion of lard and fresh butter. Hold it over the fire till it is boiling hot, and then put in a portion of the mixture as nearly as possible in shape and size like fried oysters. Fry them brown, and send them to the table hot. They should be near an inch thick.

This is an excellent relish at breakfast, and may be introduced as a side dish at dinner. In taste it has a singular resemblance to fried oysters. The corn must be young.